Whole hawkish, smoked ham

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Whole hawkish, smoked ham

1		Paragraph whole ham (ca. 9 kg)
500	g	Eng-Hay ell. "hamster-hay"
50-100	g	Mixed green herbs (Marjoram thyme Rosemary Sage and oregano)

Instructions for Whole hawkish, smoked ham

To prepare the Whole hawkish, smoked ham recipe, please follow these instructions:

Bark the bacon for the tubing (let the butcher help).

The sword is scratched roughly over the whole ham. And pour the ham in a pan and fry for 1 hour at 225 ° C.

A large pan filled half with water is boiled over. Here are half of the hay and herbs. When the water boils, the ham comes downstairs. The ham must boil for approx. 1 1/2 -2 hours.

Before serving, the ham is taken up and the soft softness is now removed. The ham is now ready for tranching, arranged with the rest of the hay on a cutting board.

tips:
On the other hand, if you want to apply crisply to the ham, you can successfully apply the reverse process, (boil first, roasted afterwards). However, after the boil the sweat should be scratched very well. This recipe can also be used on less cut slices, the cooking / cooking times are changed accordingly.